1To a large pot over medium heat, add 2 tbsp olive oil, 1 tbsp minced garlic, 1 cup diced onion (I used 3/4 cup yellow onion and 1/4 cup red onion), and 1/2 cup chopped carrots.
2To a large pot over medium heat, add 2 tbsp olive oil, 1 tbsp minced garlic, 1 cup diced onion (I used 3/4 cup yellow onion and 1/4 cup red onion), and 1/2 cup chopped carrots.
3To a large pot over medium heat, add 2 tbsp olive oil, 1 tbsp minced garlic, 1 cup diced onion (I used 3/4 cup yellow onion and 1/4 cup red onion), and 1/2 cup chopped carrots.
4Sauté until soft and fragrant, about 5 minutes.
5Sauté until soft and fragrant, about 5 minutes.
6Sauté until soft and fragrant, about 5 minutes.
7Add 4 cups of broth (option to use chicken or vegetable broth) and bring to a boil.
8Add 4 cups of broth (option to use chicken or vegetable broth) and bring to a boil.
9Add 4 cups of broth (option to use chicken or vegetable broth) and bring to a boil.
10Add 1 cup of orzo, reduce the broth to a simmer, and cook uncovered for 10 minutes until orzo is al dente.
11Add 1 cup of orzo, reduce the broth to a simmer, and cook uncovered for 10 minutes until orzo is al dente.
12Add 1 cup of orzo, reduce the broth to a simmer, and cook uncovered for 10 minutes until orzo is al dente.
13In a separate small mixing bowl, add the juice of 1 lemon and 3 eggs, and whisk together.
14In a separate small mixing bowl, add the juice of 1 lemon and 3 eggs, and whisk together.
15In a separate small mixing bowl, add the juice of 1 lemon and 3 eggs, and whisk together.
16Slowly pour about 1 cup of the orzo soup broth into the small mixing bowl with the eggs and lemon, while continuously whisking.
17Slowly pour about 1 cup of the orzo soup broth into the small mixing bowl with the eggs and lemon, while continuously whisking.
18Slowly pour about 1 cup of the orzo soup broth into the small mixing bowl with the eggs and lemon, while continuously whisking.
19SLOWLY add the liquid from the small mixing bowl to the orzo soup while stirring the broth to incorporate - the broth will become smooth and creamy!
20SLOWLY add the liquid from the small mixing bowl to the orzo soup while stirring the broth to incorporate - the broth will become smooth and creamy!
21SLOWLY add the liquid from the small mixing bowl to the orzo soup while stirring the broth to incorporate - the broth will become smooth and creamy!
22Next add 1 cup cooked chicken, 1 can of artichoke hearts, 1 handful of spinach, and 3 tbsp fresh chopped dill.
23Next add 1 cup cooked chicken, 1 can of artichoke hearts, 1 handful of spinach, and 3 tbsp fresh chopped dill.
24Next add 1 cup cooked chicken, 1 can of artichoke hearts, 1 handful of spinach, and 3 tbsp fresh chopped dill.
25Stir everything together, add salt and pepper to taste, and enjoy!
26Stir everything together, add salt and pepper to taste, and enjoy!
27Stir everything together, add salt and pepper to taste, and enjoy!
Ingredients
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
1 tbsp minced garlic
1 tbsp minced garlic
1 tbsp minced garlic
1 cup diced onion
1 cup diced onion
1 cup diced onion
0.5 cup chopped carrots
0.5 cup chopped carrots
0.5 cup chopped carrots
4 cups broth
4 cups broth
4 cups broth
1 cup orzo
1 cup orzo
1 cup orzo
1 lemon lemon juice
1 lemon lemon juice
1 lemon lemon juice
3 eggs
3 eggs
3 eggs
1 cup cooked chicken
1 cup cooked chicken
1 cup cooked chicken
1 can artichoke hearts
1 can artichoke hearts
1 can artichoke hearts
1 handful spinach
1 handful spinach
1 handful spinach
3 tbsp fresh chopped dill
3 tbsp fresh chopped dill
3 tbsp fresh chopped dill
salt
salt
salt
pepper
pepper
pepper
Equipment
large potsmall mixing bowl
Tips
Add eggs really slowly to the broth to prevent scrambling.
Continuously whisk when incorporating the egg and lemon mixture into the soup.
Stir the broth to incorporate the egg and lemon liquid for a smooth and creamy broth.